Zucchini Pancakes Recipe

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Zucchini Pancakes

rachel ross

By
@rross

These pancakes are something a little different from your normal breakfast routine. Enjoy!


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Rating:

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Serves:

makes 24 small pancakes

Prep:

15 Min

Ingredients

1 1/2 c
zucchini (2 small)
1 c
flour
2
eggs
1/2 c
milk
1 tsp
baking powder
1/2 tsp
salt
1 Tbsp
vegetable oil
1/2 c
parmesan cheese, finely grated
1/2 tsp
granulated garlic
1 tsp
basil
1/4 tsp
rosemary
1/4 tsp
black pepper

Directions Step-By-Step

1
Wash zucchini and cut off both ends. Run through a food processor on a coarse shred setting, or grate by hand on the biggest-holed grater you have.
2
In a roomy bowl, lightly beat flour, eggs, milk, baking powder, salt, and vegetable oil together until blended. Add cheese, zucchini, garlic, basil, rosemary and pepper. Mix to blend.
3
Heat a large nonstick skillet over medium heat, spray with vegetable oil or use 1 tbsp. butter.
4
Spoon four small rounds of batter onto the pan, cook over medium heat until the bottom is browned, about 4 minutes. Flip the pancakes and cook a few more minutes.
5
Add more butter if needed for the following batches. Pancakes will rise up a bit and be springy to the touch when done.
6
Serve with syrup and fruit.

About this Recipe

Other Tag: Quick & Easy